Last year, after devouring all of the Whipped Shortbread Cookies as is my usual practice, it occurred to me that I ought to get the recipe from Heather so I could share these light and ethereal treats with my family. Heather graciously gave me her recipe, and since it calls for only four ingredients and is very fast and easy, I thought I’d share it with all of you. Oh, by the way, a double batch is a very good idea!
Heather’s Holiday Whipped Shortbread
Not only are these cookies delicious, they store well in an airtight container for several months; I doubt they’ll last that long. They are also festive looking and will be a great addition to your Christmas cookie tray.
About 3 dozen cookies
1 cup butter
1 1/2 cups flour
1/2 cup powdered sugar
Red and Green maraschino cherries, cut into pieces for garnish
Combine all ingredients in the bowl of a mixer; mix well, then turn the power up on the mixer and beat until very light and fluffy, 5-10 minutes. Using a teaspoon-sized scoop, drop the dough onto a parchment-lined baking sheet. Press a maraschino cherry piece in the middle of each cookie. Bake at 350° for 10-12 minutes or until bottoms are lightly browned.
Remove the cookies from the baking sheet to cooling racks; cool thoroughly, then store in an airtight container.
Amount Per Serving
Calories 72 Calories from Fat 47
Percent Total Calories From:
Fat 65% Protein 3% Carb. 32%
Nutrient Amount per
Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 52 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 4% Vitamin C 0% Calcium 0% Iron 0%
